Did the Pilgrams have the first organic market? hmmm...

Written by Chef Dave | 24 November 2009

Thanksgiving Feast-(and recipes)

If and when possible do as the Pilgrims did and go local (not that they had much choice)! Or should I say free range… hmm, well I just had a interesting conversation with my good friend Mike. Were were discussing the pilgrims quest for food.  It all brought up a good question… were they the first inhabitants to hold an organic farmers market?

Hmmm…Thanksgiving is not just a holiday to stuff ourselves with tons of turkey and sides, but to give some thanks to what we have around us!Yes, and of course to those great pilgrims for giving us a national holiday (enjoy your day off unless your a chef...hmmm)!  I am not sure how many people have been to Plymouth, Mass., but well worth the trip to pay a little homage!

This year I have somehow escaped cooking for Thanksgiving (for my family and friends) but have spent the last 2 days working hard and preparing a Thanksgiving for 25 people that will be delivered tomorrow afternoon.  On the menu for these outstanding hard working folks

- yes, the inevitable turkey, sides and a fresh green salad.

The feast includes:

Turkey (with fresh scent of coriander and rosemary)

Roasted Sweet Potato Mash

Grilled Corn with olive oil and sea salt

Rosemary scented new potatoes

My mac and cheese (4 cheeses and capanelle pasta)

Chorizo stuffing (or “dressing” depending on where you are from)

Field Green salad tossed with green beans, scallions, and pomegranate seeds

A few recipes to take with you-

Coriander Turkey

3 oz. coriander (coarse ground fresh)

2 oz. black peppercorns

10 oz. +2 oz. kosher salt

(10oz. for the brine)

4 oz. granulated sugar

1 turkey

1 yellow onion large diced

3 carrots, large diced

2 heads of garlic, quartered in skin

½ bunch celery, rough chopped 

For theBrine-

In a large pot put the onion, carrot, celery, garlic, salt and sugar, bring to a boil and cool.

Turkey preparation-

Debone the turkey, then place in chilled brine for 12-16 hours

2.  Remove the turkey from the brine, dust with remaining salt, coriander, and black pepper

3.  Slow roast in over at 250 degrees until firm to touch

4.  Remove from over for 30 minutes (allow meat to rest), then slice thin.

***Pour any pan juice over the top once sliced

Fire Grilled Corn-

2 oz. rosemary

1 oz. thyme

1 bulb garlic, quartered

1 oz. salt

8 ears of corn (husk removed, then cut in half)

8 oz. extra virgin olive oil

Corn Preparation-

1.      In a large pot combine all the ingredients (not the olive oil)

2.      Poach the corn for 2 hours

3.      Remove corn, allow to cool enough to touch

4.      Place the corn on the grill while lightly brushing with olive oil

5.      ON LOW-place the corn on the grill and allow it to naturally caramelize

6.      Sprinkle coarse sea salt on top and enjoy!

Have a great THANKSGIVING!

Opening Day at Firewheel Farmers Market!

Written by Chef Dave | 18 November 2009

Firewheel Farmers Market! 

Opening Day what a huge success!  I was kindly asked to provide a market tour while hand selecting my ingredients that I was going to use for the demo… Just having a general idea of what was at my finger tips, I of course stumbled upon some new and amazing finds!  

Texas Olive Ranch Owners (Karen and Henry) 

Picking up the last of the fresh heirloom tomatoes of the season!   

I have always had a large love for “breakfast for dinner” or breakfast for any meal period for that matter!  When I lived in Europe we only ate eggs in the evening, of course a complete new concept to a kid from North America!

Brian Cummings and his amazing group eatgreendfw has put together an amazing showing of local vendors.  There were people from every sector so to speak, from ranchers, farmers, olive oil producers, spice makers, etc.   I was very impressed and needless to say I had a nice crowd following me! 

 Have you ever shopped with people peeking over your shoulder trying to figure out “what will the chef get next”?  It was a little different for me at first, but I very quickly got used to it and did my best to provide an education to the crowd. 

After making our way through the “U” shaped market and 35 some odd vendors we  landed up with some of the simplest ingredients, which to me is always the best!  My thoughts have always been keep the food simple and let their individual flavors shine through… if a tomato is supposed to taste like a tomato then let it shine and sing as a tomato!

my new sous chefs!

For the demo- I had gathered

1 pork tenderloin

8 oz. of Leyla Farms Yogurt

1 teaspoon of lemon pepper (that I graciously grabbed from a new friend in the audience)

3 lbs. of heirloom tomatoes

1 bottle of Texas Olive Oil (extra Virgin)

1 bottle of Texas Olive Oil (roasted garlic flavor)

1 bunch of basil1 bunch of scallions

1 dozen farm eggs

For the dish- I wanted to keep the preparation very simple, not just because I was working on a small table, but more for the fact that it needed to be replicated at home and not in a commercial kitchen!  That is often the mistake we make as chefs…we forget that not everyone has 12 burners pumping out high BTU’s! (oh, and an army of cooks doesn’t hurt either!)

The simplest food can be the best food- it’s about the integrity of your ingredients!

Method of Procedure-

1.       Marinade the Pork tenderloin in the yogurt for 1 hour (lamb is a excellent substitute)

2.     In a mixing bowl wedge the tomatoes, or if they are very small cut them in half, tear the basil or cut in thin ribbons (chiffinade).  Lightly pour extra virgin olive oil over (or the roasted garlic olive oil if wanting to add that beautiful bouquet and aroma of garlic).

 Lightly salt, add in sliced thin scallions, onions, and GENTLY mix together.  Allow to sit for 15 minutes (minimum) before serving.

3.     In a sauté pan (to make life easy use a non stick), gently crack 2 eggs, cook them until the whites are firm, and yolk is still soft and runny. (sunny side up) Allow the yolk to act as the sauce for the pork! (see cooking really isn’t that hard!)

4.     Remove the pork from the yogurt, allow the excess to drip off, then season with salt, pepper and any other seasoning enhancement you like!  Grill the pork until it is soft but firm, then allow it to rest on a cutting board for 10 minutes.  Thinly slice the pork and place it on the plate with the eggs and gently spoon tomato mixture over top!

5.     ENJOY!!!!! 

Look forward to seeing everyone in December for the next food demo @ Fire Wheel!     

"Central Station.... ALSTUBLIEFT"

Written by Chef Dave | 12 November 2009

Completing our Africa Journey and for lack of better words a giant U-turn through Southern Africa we made it back to JoBurg to catch our flight to Amsterdam,

Holland will be the last destination on our trip. Amsterdam is a special place for most for their liberal views on sex, drugs, and rock & roll! ...and Heineken consumption!

It was even more of a special place for me- I have not been back there in 12 years since doing my apprenticeship in the highly acclaimed Restaurant Vermeer (Michelin Star rated restaurant). Of course first stop had to be the restaurant-

Knowing the “ins and outs of Amsterdam” sure did make the 2 day intensely packed trip much easier. Not many people know about the “other areas” that are off the main tourist streets, where the real Dutch culture thrives.

One thing I have always appreciated about the Dutch culture is that there is no problem if they want to indulge in a libation during their lunch break. It is completely accepted among their business society.

Amsterdam’s streets are full of history, mystery, myth, legend, and all the in between. Unfortunately, the city gets a bad wrap for being full of pot smoking, herbal drugs, legalized prostitution, gambling, and liberal attitude, but look beyond that and you will see a city enriched in culture, art, amazing food, and great history.

(I will touch on the above in another post!)